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BREAD AND CAKE 
BAKING: 

A 

COLLECTION OF RECIPES 

ICK MAKING 

Bijead, Cakes, Pies, Ice C^eam. 4c. 

ANB DESIGNED AS 

AN ASSISTANT TO ALL INTERESTED 1^ BAKING. 



FREDERICK D. HAUPTMANN. 






PITTSBURGH: 

PRINTED BY STEVENSON & FOSTER. 

1S77. 

All rights reserved. 



A^ 



i 



M 



Entered according to Act of Congress, in the year 1877, by 
Frederick D. Hauptmann, in the office of the Librarian of 
Congress, at Washington. 



Parties found infringing this copyright will be dealt wit it- 
according to law. 



PREFACE. 

My object in preparing this work for the public is, 
the recording of such information as I have gained by 
a practical "experience of over ten years at bread and 
cake baking, ice cream making, &c, as will be of value 
to all interested in baking. Although there are a great 
number of bakers who do not need the book, I have no 
doubt that many of them will find something new. It 
is also hoped that the book will fill a vacancy felt by 
parents, who wish to place before their daughters a use- 
ful book on the art of baking, &c. The recipes are such 
as I have used, with the exception of a few given me by 
friends. While no extraordinary merit is claimed for 
the book, it. is hoped, at the very least, that every pur- 
chaser will feel, after having tried some of the recipes, 
that he has received a full equivalent for his money. 

Respectfully, 

THE AUTHOR. 



This book will be mailed to any address upon receipt 
of the price, $1.00, and can only be procured of the 
author, or by sending to his address. 

F. D. Hauptmann, 
P. 0. Box 94, 

New Water ford, Ohio, 



BREAD AND CAKE BAKING. 



REMARKS. 

As this book is designed as an assistant to all inter- 
ested in baking, I think it not out of place to call the 
attention of employers, journeymen bakers, and all per- 
sons connected with baking as a business, to a few of the 
evils existing at the present time. Hoping that there will 
be some remedy devised for them, that will be satisfac- 
tory to all rightminded persons concerned. The first I 
will mention is, the great number of hours employees in 
some bakeries are kept at work. The truth of the 
adage, " Man's inhumanity to man makes countless 
thousands mourn," is certainly apparent. Every person 
desires a few hours each day that he can call his own. I 
don't think that there is a journeyman baker but would 
be satisfied by having twelve hours as a day's work, nor 
do I think that any rightminded employer ought reason- 
ably to demand more from him= 

Another evil is the night work, and in many instances, 
working on Sunday. I believe this to be pretty gener- 
ally, if not altogether, unnecessary. I do not wish it 
inferred by any remarks that I might herein make, that 
I wish to cast a stigma upon employers or any one else. 
Unprincipled persons may be found among all classes of 
people (at least as far as my observation has extended), 
and journeymen bakers, as a class, are no exception, for 



BREAD AND CAKE BAKING. 

it is frequently found, after an employer has discharged 
a baker, that the baker has, before leaving, spoiled the 
flour or yeast. As in an instance that came to my 
notice, where a baker had put ashes in the stock yeast 
and ferment, and gunpowder in the malt. 

There are in most of the large cities in the United 
3, what are known as " Bakers' Homes." The evil 
to which I wish to call the attention of all concerned, is 
the u treating" at these places. When a baker gets a 
situation and leaves there, he is generally expected to 
" treat the house," and if an employer hires a baker 
there it is likewise expected from the employer. I do 
not say that all " Bakers' Homes " are of this class, but 
there are a number of them. What is wanted is sobrr, 
intelligent workmen. While an occasional glass of ale 
or beer may benefit the person who indulges in it, or at 
the least do no harm, to get "on a drunk " certainly 
does not. Treating one another is a poor show of friend- 
ship ; but to meet together occasionally, and each one 
to express his opinion on various subjects connected 
with baking, &c, is for the benefit of all concerned. 



BREAD AND CAKE BAKING. 



The Bakeshop. 

One of the evils about a great many bakeries is a mis- 
erable bakeshop. There is a tendency to too much show, 
in a number of bakeries. While the store and ice cream 
i may be fitted up grand, it is too ofteu the case 
that the bakeshop is not fit to work in. I have seen 
bakeshops that were never scrubbed out, there being 
nothing but a few boards laid for a floor, or sometimes 
no floor but the ground. A bakeshop should be above 
ground, and not in the cellar, as I believe the majority 
of them are, and have enough windows to light up the 
shop well, and so arranged that plenty of pure air may 
be admitted. The shop should be kept warm or cool, 
as desired, and have some sort of flue or contrivance*for 
carrying off to the top of the building the odors which 
arise from boiling hops, frying crullers, &c, when the 
shop is situated in the cellar, thereby preventing the 
store from being filled with them, which is sometimes 
the case. It should have a good hard wood floor, and 
so arranged that it may be easily scrubbed out, which 
ought to be done once every week, or at least once 
every two weeks. There should be a cupboard for all 
small pans and cake moulds. 

A bake trough should be a little narrower at the 
bottom than at the top, and be made of hard dry wood. 
A large trough should be made of plank about two 
inches thick. 



BREAD AND CAKE BAKING. 



Bread. 

Good bread should have a nice, soft, light brown 
crust, be white and spongy inside, and have an agreeable 
flavor. Too much yeast, or letting the dough get too old, 
will cause bread to crumble when cut. Take bread out 
of the pans as soon as baked, and stand it up edgewise 
on the bench or table ; don't put on a pine table, as the 
bread will get a pine flavor. Cover up immediately with 
a thick cloth. Never put bread in the proof oven to 
raise. After it is put in pans, put in shallow wooden 
boxes, and cover by putting one box on the other, or 
put into a close cupboard. If you are sure of the heat 
of the oven, close the oven door when the bread is put 
in, and allow it to remain closed until the bread is about 
baked. The time it should be left in the oven will vary 
according to the size of the loaves, and the quality and 
lightness of the dough. The bread nearest the furnace 
will bake first ; take that out when done, and change 
some of the pans around to where those stood that have 
been taken out, and proceed in this manner until all is 
baked. After the oven is heated, it should be allowed 
to stand with the dampers and doors closed for some 
time, from one-half hour to one and a half hours. 

A barrel of flour (196 lbs.) will yield about 262 lbs. 
of baked bread, although it will vary a little according 
to the quality of the flour. To tell good flour, put a 
little in a cup or tumbler, add enough cold water to 
make a rather stiff dough, stir with a stick ; if the 
dough is sticky it is bad. Good flour should be white, 
with a v ery pale straw-colored tint. A good idea is to 



BREAD AND CAKE BAKING. 9 

use several brands of flour. Before buying flour smell 
it, to see that it is not musty. 

Stock Yeast. 

Before beginning to make yeast have the yeast tub or 
crock thoroughly scalded and aired. To do this, fill the 
tub or crock about one-fourth or one-half full of scalding 
hot water, cover closely, and let it stand about half an 
hour. Then scrub out thoroughly with a brush, rinse 
out well with clean cold water, and stand upside down 
in a cool shady place. Never use a tub or crock that 
has had grease in it, as the least bit of grease will spoil 
the yeast. It is a good plan to have an extra scrubbing 
brush for scrubbing out the yeast tubs, not using it for 
anything else, an extra dipper for taking the yeast out 
of the tub, and also a sieve for straining it. A hair 
sieve is the best. Good clear rain water is the best for 
stock yeast, but if that is not to be had, use any other 
that is clear. 

To each " Patent Bucket " of water (holding about 
2 J gallons) allow 2 oz. hops, 1 lb. flour, 10 oz. malt, and 
1 pint stock yeast Put the water in a kettle, and when 
boiling briskly throw in the hops. Keep boiling briskly 
for about fifteen or twenty minutes, strain enough of the 
boiling hop water on the flour to make a stiff paste, stir- 
ring well with a paddle until right smooth, then strain 
on this the balance of the hop water, and set it away to 
cool. Stir it occasionally to hasten the cooling, or in 
summer set the crock in a tub of cold water, or take out 
some and put it into a tin bucket, and set this in cold 
water ; when the whole of it is cool enough so that the 



10 BREAD AND CAKE BAKING. 

hand can be well borne in it, put in the malt, stir it 
well, and let it set until about milkwarm. If the 
weather is very warm, let it get nearly cold. Then put 
in the stock yeast, stir well, and set in a warm place, in 
winter : in the summer, set on the floor, in a corner of 
the bakeshop. If made in the morning, let it set until 
the next morning, or until it has raised and fell. It 
will not raise more than two or three inches. Then 
strain through a sieve into a clean bucket, rinse the tub 
or crock with cold water, and pour the yeast back into 
it again, and set it in a cool place, or on ice if the 
weather is very warm. Make this yeast twice a week, 
or if there is a great amount of baking to be done, and 
the weather is very warm, it is a good plan to make 
every other day. 

Always taste the stock yeast before " stocking " the 
fresh away, to see that it is not sour ; if sour, throw it 
away, and procure fresh from some baker who makes 
good bread. If the stock yeast is not to be had, put in 
six cakes of c; National Dry Yeast," which is made at 
Seneca, N. Y. There may be others equally as good, 
but as I have used this I therefore recommend it. 
Should the yeast at any time appear to be weal-, when 
making yeast again use a few cakes of the " National 
Yeast " along with the stock yeast that is used for 
"stocking" the yeast away with; or in the evening be- 
fore making yeast, scald a little flour in a small bowl or 
crock, making a rather soft paste. When it is milk 
warm put in one tablespoonful of stuck yeast to one pint 
of this. When it has fallen about half an inch or an 
inch, it is ready for use, and should not be allowed to 
stand long after that. Use about a half pint of this for 



BREAD AND CAKE BAKING. 11 

"stocking" away two and one-half gallons of yeast. 
There are thermometers made especially for yeast, to 
show the degrees of heat, but in making this it is not 
necessary to use one. 

Ferment. 

Take 1 peck potatoes, wash clean, put into a kettle, 
and put on them 4 gallons water, or sufficient to scald 8 
lbs. flour. When the potatoes have boiled soft put 8 
lbs. of sieved flour in the ferment tub, and pour on 
enough of the boiling water to make a smooth, soft 
paste : or empty both the potatoes and water on the 
flour, and stir well with a stick or paddle, until the 
flour is all thoroughly scalded, after which pour on cold 
water until the hand can be borne in it, then squeeze 
all lumps fine with the hand and pour on more cold water 
until the mixture is milkwarm. or in warm weather nearly 
cold. Then put in 5 quarts stock yeast, and stir well. 
Make this in the evening and it will be ready for use by 
the next morning. It should stand in a moderately 
warm place. In winter use 6 quarts of stock yeast. 
Great care should be taken with this, as with stock 
yeast, to thoroughly scald the tubs, and not use any- 
thing that is greasy. This should raise and fall before 
it is used. It is best when made every day, but it can 
be kepi several days in a cool place. 

To Set Sponge. 

To every three buckets of ferment use one bucket of 
water. Use milkwarm water in temperate weather. If 
the weather is very warm, set with cold water, or put 



12 BREAD AND CAKE BAKING. 

just enough hot water into the cold to remove the chill. 
In very cold weather use the water as warm as the hand 
can be borne in it, and pour the water on the flour first, 
stirring around a few times before putting in the fer- 
ment. Use sifted flour for setting sponge and making 
dough. Set a rather stiff batter. Set the "span 
board " so that the sponge will raise nearly to the top of 
the dough-trough, but not touch the lid. Allow the 
sponge to fall two or three inches before beginning to 
make dough. Some bakers make dough as soon as the 
dough commences to fall, and others allow it to raise 
and fall twice. 

Making Dough. 

Use about three-fourths as much water for dough as 
you used ferment and water for setting sponge, providing 
you take no sponge out for anything else. For instance, 
when you set a "four-bucket sponge " add to this three 
buckets more water. Less water can be added, or more, 
the same as with setting sponge. If too little water is 
used, the dough will raise slow, and the bread will gen- 
erally be dark, and if too much is used the dough will 
raise too fast, and will tear apart and appear to be rotten. 
Adding more or less water generally depends on circum- 
stances, according to the weather, the amount of bread 
wanted, and the help. Always thoroughly mix the 
flour in the dough, cutting the dough in good-sized 
pieces with the scraper, and piling at one end of the 
trough ; then pull the dough up at the sides of the 
trough, cut in pieces again, and pile to the other end of 
the trough. When well mixed, punch the dough with 
the fist, turn up at the sides, and throw to the other 



BREAD AND CAKE BAKING. 13 

end of the trough again. Before throwing over the 
dough for the last time, sprinkle fine salt over the bot- 
tom of the trough ; this will prevent the dough from 
sticking to the trough. A rather soft dough, well 
worked, will make the largest loaf of bread. 

For hearth bread, make a stiff dough. Never use 
water that is warmer than milkwarm for making dough. 
The time dough should stand will vary, but generally 
requires from one-half hour to one and one-half hours. 
After the water is added to the sponge, mix the sponge 
well by squeezing with the hands, before adding the 
flour. Add £ lb. salt to every 3 gallons of water. Af- 
ter the dough has raised well, cut in large pieces, punch 
together well, and throw out into shallow wooden boxes ; 
then throw a piece on the bench, weigh into loaves and 
mould up round, dust a box with flour, put the loaves 
in it, and when they have remained in the boxes covered 
for fifteen or twenty minutes, put into pans, and put in- 
to shallow wooden boxes to raise, or set in a close cup- 
board. Don't set too close to the floor. Some bakers 
steam the bread, but the objections to this plan are that 
the pans become rusty. For my part, I prefer the shal- 
low wooden boxes, and setting one box on unother. 

Rye Bread. 

Take some of the wheat sponge after it has been 
thinned by the addition of the salt and water ; add suf- 
ficient rye flour that has been sieved, to make a rather 
stiff dough. Let it raise well. Then throw out on the 
bench, work together, weigh into loaves, and mould 
round. Then lay a piece of coarse toweling on a board 



14 BREAD AND CAKE BAKING. 

and dust it with flour. Roll out a loaf lengthwise, hav- 
ing it thick in the middle, lay at one end of the cloth, 
then pull up the cloth against this, and lay down an- 
other^loaf, and so on. Lay the loaves upside down, cover 
them with a cloth ; if they raise too fast, remove the 
cloth. When they have raised sufficiently, dust slightly 
with flour and turn on the peel right side up, and with 
a sharp pointed stick make three or four holes in each 
loaf. Bake before bread, and bake on the hearth, and 
when taking out of the oven wash the loaves with a 
brush dipped in water. Don't set the loaves too close 
together in the oven. 

French Bread 

is made of wheat bread dough, set on cloths in the 
same manner as rye bread, but instead of rolling the 
loaf so it will be thick in the middle, have it rolled one 
thickness. Set in the oven, and wash over in the same 
manner as rye bread. 

Graham Bread. 

To each half gallon sponge after it has been thinned, 
add one-fourth pint of N. 0. molasses, and add Graham 
flour to make a rather soft dough. Work the dough 
well, and let it raise well. Then throw on the bench 
and work together, and weigh off in loaves ; put in 
square tin or sheet iron moulds, and set in shallow 
wooden boxes. Bake the same as wheat bread, being 
careful that the oven is not too cold. Should the dough 
appear to crack, and tear apart after it remains in the 
pans a short time, it is generally on account of too little 
water being added to the sponge. 



BREAD AND CAKE BAKING. 10 

Twist. 

Take out one-half gallon sponge after it has been 
thinned with the addition of the water and salt. Add 
about 1 lb. soft butter. Make the dough a little stiffer 
than for bread. Let it raise well, then weigh off into 
pieces weighing about 1 lb. each. Pinch each piece in 
three equal pieces, mould them round and set on the 
bench, previously dusting the bench with flour. Let 
them remain about fifteen minutes, then roll out length- 
wise, thin at the ends, and twist. Put them on pans 
and let them raise well, and bake before the bread. 
Grease over with a brush dipped in melted butter, when 
taken out of the oven. When making a large quantity, 
add a little scalded white corn meal ; it will make them 
much whiter. 

Buns. 

Take out one-half gallon sponge before it has been 
thinned. Put into a wooden bowl, add 2 eggs, \ lb. 
white sugar, a pint of warm milk or water, and about 
\ lb. of soft butter or lard, also a pinch of salt; add 
flour to make a soft dough, and work it well, let it raise 
well, then throw out on the bench, and punch together- 
Cut off with the scraper, and make into round balls. 
Put them on pans, and set them a good distance apart, 
put in the proof oven or a warm place to raise well ; 
bake before the bread. 

Rusks or Light Cakes. 

Take of the same dough as mentioned for buns. Make 
the dough a little stiffer, allow it to raise well. Roll in 
the same manner as buns, making them smaller ; set 



16 BREAD AND CAKE BAKING. 

close together on a pan that has a high rim. Bake just 
after the bread is taken out of the oven. 

Rolls. 

Take out sponge before it has been thinned, add a lit- 
tle warm milk or water, a little soft butter or lard, a very 
little white sugar, and a pinch of salt. Make a rather 
stiff dough and work it well. Cover with a cloth, and 
allow it to raise well, then throw on the bench, punch 
together, and cut off with the scraper, and mould in 
small round balls. Set on [the bench so they will not 
touch each other while raising, previously dusting the 
bench with flour. Cover with a cloth and allow them 
to set about fifteen minutes, then with a stick or the 
edge of the hand press down in the middle of each roll, 
and grease them by dipping a brush in melted butter, 
and greasing them in the middle ; then turn over one 
side and press slightly with the hand. 

Cinnamon Cake. 

Take 5* lbs. of the same dough as mentioned for 
buns, work in a handful of flour, and work the dough 
into nearly a square shape, a little longer than wide. 
Set on the bench, which should be previously dusted with 
flour. Allow it to remain about fifteen minutes, then 
roll out the size of the pan, which should be a large one, 
dust it slightly with flour, fold together, and lay on the 
pan, unfolding it again, then wash over with a brush 
dipped in warm milk and egg beaten up, or water and 
eggs. Sprinkle thick with granulated or coarse white 
sugar, and put little pieces of butter on the top, let it 
raise well and bake after the bread is taken out. 



BREAD AND CAKE BAKING. 17 



Wash to impart a gloss, to Buns, Rolls, &c. 

Take a little white sugar and molasses, thin it by 
adding water. Dip a brush in this, and Jwash over the 
buns, rolls, &c., as soon as taken from the oven. If too 
sticky, more water should be added and not so much 



Doughnuts. 

Take bun dough, add a little flour ; the dough should 
be a little stiffer than for buns, but not much. After 
the flour is worked in well, allow the dough to raise 
well, then throw on the bench, and work the dough into 
nearly a square shape. Roll about half an inch thick, 
cut out with a round cutter, and set in shallow wooden 
boxes that have been dusted with flour, and cover with 
another box, or lay on coarse cloths that have been 
slightly dusted. Cover with cloths, and when well 
raised fry in lard, turning them with a stick, and taking 
out with a skimmer, or a " lifter" made of wire. 



Apple Cake 

Is made of bun dough, rolled out in the same manner 
as cinnamon cake. Set slices of apples right close to- 
gether on the cake. When the cake has risen sufficient- 
ly, beat up a few eggs, pour on some sour cream, sweeten 
with sugar, and flavor with cinnamon, or put on some 
cream cake custard. Be careful that the cake does not 
raise too much before putting on the apples and custard. 
Bake in a moderate oven. 



18 BREAD AND CAKE BAKING. 



Ferment, without Stock Yeast. 

Make the ferment as heretofore mentioned, but in- 
stead of 8 lbs. flour use 4 lbs., and instead of using 
stock yeast put in 4 quarts ferment, or 5 quarts in win- 
ter. This ferment should be made every day. Throw- 
in a small handful of hops in the kettle with the pota- 
toes every other day, also a double handful of malt in 
the tub with the flour. Be careful not to have the mix- 
ture more than milkwarm before putting in the ferment, 
and allow the ferment to fall well before using. It will not 
generally raise very high. When sponge is set with 
this ferment it should be allowed to raise and fall twice 
before making dough. Always set as much of this/er- 
ment in a cool place as is wanted to start the fresh with. 

Baking with Fleischmann's Compressed 
Yeast. 

Dissolve 2 oz. compressed yeast in a little milkwarm 
water ; be very careful not to have the water warmer 
than milkwarm. Put this in a bucket holding 2* 
gallons water, and add enough milkwarm water to fill 
the bucket, being careful not to spill any. Set a soft 
sponge with this the evening before you wish to bake. 
In the morning add one-half or three-quarters of a 
bucket of milkwarm water to the sponge, and make 
dough ; or make a ferment as herein mentioned, and in- 
stead of using stock yeast, use k lb. of compressed yeast. 
Be careful in winter that the bakeshop does not get too 
cold. If using this yeast, always allow the sponge to 
raise and fall twice before making dough. 



BREAD AND CAKE BAKING. 19 

Where to procure Articles, Utensils, &c. 

It is expected that this work will fall into the hands 
of many persons who wish to know where to procure 
articles and utensils for baking, making candies, cook- 
ing, &c. To all such I suggest to procure a copy of the 
" Confectioners' Journal," which is at present published 
at 501 Chestnut street, Philadelphia, and which will 
cost them probably 25 cents. Each number contains a 
collection of recipes and useful information for confec- 
tioners, bakers, cooks, &c. 

Hints on Making Cakes. 

Always have good flour and sieve it before using 
# Good packed butter is preferable to fresh for pound 
cakes, lady cakes, &c., as it can be beat lighter. When 
opening eggs, always open one or two at a time into a 
cup, and then empty into a larger vessel. By this 
method there will be no danger of having to throw away 
several dozen on account of a rotton one, or worse still, 
what is known as a " hay egg.'" The white of a hay 
egg resembles water, but is more greenish-looking, and 
has an offensive smell. One hay egg is sufficient to 
spoil 40 lbs. of pound cake batter. I remember of get- 
ting a part of one in a batch of " rough and readys." 
The cakes were put into the show case with other small 
cakes, and they tainted all the rest. Oil of bitter 
almonds, which is one of the strongest flavors for cakes 
known, will not remove the taste or smell of a hay egg, 

Remember that cakes with molasses in ; or a great 
deal of sugar, will be liable to burn easily. Before mix- 



20 BREAD AND CAKE BAKING. 

ing cakes, always get everything ready for them (that is, 
if you have no one to assist you). First weigh the 
sugar, which should be sieved ; then the flour, which 
should also be sieved. Mash soda with the pallet knife, 
and dissolve in the milk or water. Carbonate of am- 
monia should be pounded in a mortar, and sieved 
through a fine sieve, and kept in a wide-mouthed bottle 
or jar, tightly corked to exclude the air. Currants 
should be well washed in water, and then spread out 
thin on boards, and dried ; when dried, put a few in the 
flour sieve, sprinkle a little flour on them, and rub 
around with the hand ; pick out what stems will not go 
through the sieve. As a general thing, in making 
cakes the sugar and butter are well stirred together. 
The butter should be soft, but not melted. The eggs 
are worked in by degrees, two or three at a time, unless , 
for a large mixture, then put in more. If the butter is 
hard, place in a warm room some time previous to mak- 
ing the cakes. If it is salty, wash it thoroughly, and 
press out all the water. For making cakes, have a 
wooden bowl of good hard wood, and nice and smooth 
inside. It is generally better to put cakes into the oven 
as soon as made, although some kinds can remain out a 
long time, as sugar cakes, &c. Allow cakes to cool be- 
fore packing away. 

Mix cakes in a bowl, stirring with the hand, unless 
for a small batch, then use a spatula. If you have a 
bakery, get walnut or tin trays made for cakes, lay the 
cakes in nicely, or stand on end if not liable to break ; 
lay a sheet of paper on the bottom of the tray. There 
♦should be a sort of rack under the counter, where the 
trays will fit in nicely, and where it will be convenient 



BREAD AND CAKE BAKING. 21 

to get at them when wanted. Cover the cakes with a 
cloth. Fill up a plate with each kind of cakes for the 
show case, by piling them up in a pyramid shape. 
The show case should always be well cleaned and pol- 
ished, and before putting in the cakes, lay white paper 
on the bottom. Cakes that are sold by the slice should 
be cut through in the middle, such as citron, lady, Paris, 
&c. These cakes also present a very attractive appear- 
ance at the supper table, if cut in slices with a sharp 
knife, and nicely arranged on plates. 

Pound Cake. 

One lb. coarse pulverized sugar, f lb. butter, 1 doz. 
eggs, 1 lb. flour, add a few drops oil of lemon. Stir the 
sugar and butter together until white and light, which 
will require twenty minutes or half an hour. Then put 
in 2 eggs, and beat them in pretty well. Scrape the 
mixture down from the side of the bowl with a pallet 
knife, put in two more eggs, and beat as before ; and so 
continue on until all the eggs are in. Put in the oil of 
lemon, stir well, and scrape down as before. Then put 
in the flour. As soon as you see that the flour is well 
mixed in, put in moulds, and spread out smooth with 
the pallet knife, making the cake a little hollow in the 
middle, so that it will be more even when baked. The 
mould for a large pound cake should have a large spout \ 
the cake will bake better, and is not so liable to be 
doughy in the centre. I have found good packed but- 
ter to be superior to fresh for pound cakes. Always 
line the moulds with a couple of thicknesses of brown 
paper for large pound cakes, and let them remain in the 



22 BREAD AND CAKE BAKING. 

moulds over night, or until perfectly cooled. If the 
heat of the oven is "just right " for bread, and gives it 
a nice brown color, let the oven door open a short time 
about fifteen or twenty minutes after the bread is 
baked ; then put in the pound cake — this is, if the oven 
is heated every day. If not, it will be necessary to put 
it in immediately after the bread. If the hearth of the 
oven is not level, slip a piece of wood under the mould, 
wo the mould will stand level. If the butter is salty, 
wash it well in cold water, and work the water out well. 
The butter should be rather soft, but not melted. If 
the butter is hard, place in a warm room a few hours 
previous to making the cakes, or cut in small pieces, put 
in a pan, set the pan on the back part of the stove, and 
work with the hand until it is soft enough to be stirred 
with the sugar. When not baking bread, remember 
that a rather cool oven is required. 

Lady Cake. 

One lb. pulverized sugar, 1 lb. butter, 16 whites of 
eggs, 1 1 lbs. flour, 2 or 3 drops oil of bitter almonds* 
Stir the sugar and butter together until white and light, 
then add the whites of eggs by degrees, about three at 
a time, stirring well each time after they are put in. 
Putin the oil of bitter almonds, stirring it in well, mix 
in the flour lightly, and bake in a cool oven about the 
same as for pound cake. Care should be taken not to 
use more of the oil of bitter almonds than mentioned, 
as it is very strong and poisonous ; but when used in so 
small a quantity it will do no harm, and if objectionable 
use oil of lemon instead. 



BREAD AND CAKE BAKING. 23 

Fruit Cake. 

One lb. brown sugar, 1 lb. butter, 1 doz. eggs, H lbs. 
flour, 1 1 lbs. seedless raisins, 1 $■ lbs. currants, 1 lb. cit- 
ron cut in small pieces, 1 gill brandy, and one table- 
spoonful each of ground cinnamon, mace, allspice and 
cloves. Stir the sugar and butter together for a few 
minutes, then put in 2 eggs, stir a little, then 2 again, 
and so on until all the eggs are in : put in the spices 
and brandy, stir a little to mix well. Then put in the 
raisins, currants and citron, which should be first thor- 
oughly mixed in a separate bowl. Put in the flour, and 
when it is well mixed in, put into moulds that have 
been well greased. The lard for greasing the moulds 
should be warmed just a little, so it can be laid on 
thick. Smooth the cakes out with the pallet knife, and 
bake in a cool oven. Bake after the pound cakes are 
taken out of the oven. Let the cakes remain in the 
mould until perfectly cold, as they are easily broken 
while warm. This cake will keep a long time, and is 
best when two or three months old. 

Mountain Cake. 

One lb. pulverized sugar, f lb. butter, 8 eggs, 1 gill 
milk, a scant J teaspoon of soda, 1 teaspoon cream tar- 
tar, 1 lb. 3 oz. flour, a little extract of vanilla to flavor 
with. Dissolve the soda in the milk, put the cream 
tartar on a piece of paper. Stir the sugar and butter 
until white and light, add the eggs, 2 at a time, stirring 
well after they are put in (this cake does not require 
quite as much stirring as pound cake) ; then stir the 



24 BREAD AND CAKE BAKING. 

milk and soda and add that and the vanilla, after which 
the cream tartar, and then immediately mix in the flour. 
Mix light ; put this on three sheets of brown paper, an 
equal amount on each sheet. Spread in a round shape, 
about i inch thick, lay each layer of cake on a pan, and 
bake in a moderate oven. Be careful not to get the 
cake the least burnt, nor dried out too much. When 
cool carefully tear off the paper, and put between each 
layer of cake a thick layer of grated cocoanut and icing. 
The cocoanut and icing should be previously well mixed 
together. Use no acetic acid nor ultramarine blue for 
this icing, but simply the whites of eggs and sugar, well 
beaten together. Flavor with a little extract of vanilla. 
Trim the cake nice and round with a sharp knife. 
Have a clean, thin, round or square board, a little wider 
than the cake. Cut a piece of stiff white paper the 
size of the board, place this on the board and set the 
cake on. Brush away any crumbs that may be lying 
around the cake. Beat 15 whites of eggs right stiff, 
and add 1£ lbs. pulverized sugar, adding of it about i 
lb. while beating. Mix the sugar in lightly with a 
broad, thin, wooden spatula, spread this evenly on the 
top and sides of the cake with the pallet knife. Put 
this in the oven a few moments to dry a little, but don't 
let it get brown. Ornament it by taking some of the 
icing that is left, putting in a gum sack, or one made of 
paper. Use a large star tube, like that used for almond 
puffs, to make the border. The other ornamenting 
should be done with a finer tube. When ornamented, 
dust a little with pulverized sugar, set on the peel and 
put in the oven. Let it remain there on the peel until 
a very delicate brown. The oven should be just hot 



EREAD AND CAKE BAKING. ■• 25 

enough to give it a very delicate brown color. The 
oven -will be hot enough for some time after a batch of 
bread is baked. Be sure that the cocoanut is fresh and 
sweet, and don't remove the cake from the board, as the 
icing is easily broken, but set on the cake-stand with the 
board. Have the cocoanut and icing which is put be- 
tween the layers a rather stiff paste. If it is too soft, 
the layers of cake are liable to slide. If too stiff, it 
does not taste as nice and dries out soon. This cake 
should not be kept longer than two or three days before 
it is eaten. The reason it is named Mountain Cake is, 
I suppose, because it is nice for pic-nics " on the moun- 
tain." However, by using enough layers, a mountain 
can be made of it. 

Paris Cake. 

1} lbs. white sugar, I lb. butter, 15 eggs, and the 
yolks of 8 more, 1 1 lbs. corn starch ; beat the sugar and 
eggs together until when the beater is raised above the 
mixture, the mixture falling from the beater will lay on 
top of the other a few moments without sinking down. 
Have the butter melted to a thick oil. Take the beater 
out of the mixture, and put in a little oil of lemon to 
flavor, pour in the butter and stir with a spatula, after 
which mix in the corn starch, pour quickly in small 
pans. Have the mixture about 1 i inches or 2 inches 
thick in the pans. The pans should hold from \ lb. to 
about 1 \ lbs. of the mixture. Put in the oven as soon 
as possible, which should be about the same heat as for 
sponge cakes, or a trifle hotter. After they are baked 
turn out of the mould on a tray, and when cool, ice over 



26 BREAD AND CAKE BAKING. 

and mark in slices. This makes a splendid-looking 
cake when cut in slices with a sharp knife. Don't at- 
tempt to make a large cake of this mixture, as the but- 
ter will sink to the bottom of the cake, and it will not 
be fit to eat. Some bakers use i flour instead of corn 
starch. 

Jelly Cake. 

One lb. white sugar, f lb. butter, 1£ lbs. flour, i oz. 
carbonate of ammonia, oil of lemon to flavor. Mix as 
mountain cake. Make four layers, and when baked put 
jelly between the layers, and trim nice and round with a 
sharp knife. 

Large Sponge Cake. 

One lb. white sugar, 1 doz. eggs, 1 lb. flour, a little 
oil of lemon to flavor. Beat the sugar and eggs to- 
gether, until when the beater is raised above the mix- 
ture, the mixture falling from the beater will lay on top 
of the other a moment without sinking. Add the oil 
of lemon, mix in the flour lightly but thoroughly. Bake 
in a very moderate oven. Don't allow it to stand in the 
mould after it is baked. 

Drop Cakes. 

One lb. white sugar, f lb. butter, 1 pint sweet milk 
or water, i oz. carbonate of ammonia, light weight, 2 
lbs. 2 oz. flour, a little oil of lemon to flavor. Stir the 
sugar and butter together for about ten minutes ; then 
add the eggs 2 at a time, and stirring well each time af- 
ter adding them. When the eggs are well mixed in, 
put in the water and the flavor. Mix the flour in well T 



BREAD AND CAKE BAKING. 27 

beating it in a little. Drop out with a tablespoon on 
pans that have been slightly greased, and bake in a 
medium hot oven. Should the hearth of the oven be 
very hot, so as to burn the cakes at the bottom, put the 
pan that the mixture is dropped out on on another pan. 
Good leaf lard can also be used ; if using lard, use milk 
instead of water, and put in also a pinch of salt with 
the lard. These cakes also look well baked in small 
scalloped moulds (Patty pans). A few currants may be 
put on each cake if desired 

Lady Fingers. 

One lb. white sugar, 1 doz. eggs, 1 lb. 1 oz. flour, a 
few drops oil of lemon. Beat the sugar and eggs to- 
gether, until when the beater is raised above the mix- 
ture and run around, the mixture will lie on top a short 
time without sinking. Have ready a sack made in a 
conical shape, with an opening large enough to admit a 
tin tube without letting the tube slip through. Put a 
stopper of wood or a piece of paper in the tube, to pre- 
vent the mixture from falling through. Secure the sack 
to the bench by laying a 4 lb. weight on the corner of 
it. Open it out, and it is ready to put in the mixture. 
Have also some sheets of brown paper, a good quality of 
ordinary wrapping paper. Smooth out nicely, and cut a 
little smaller than the size of the pans. Also some pul- 
verized sugar and a fine sieve. When the sugar and 
eggs are beaten as mentioned, put in the oil of lemon. 
Mix in the flour lightly but well. Mix the flour with 
the hand or a spatula. Fill the sack about three-fourths 
full of the mixture, and run out the lady fingers on the 
paper, in a long narrow shape, about 2 inches long, and 



28 BREAD AND CAKE BAKING. 

1 inch apart. Sieve pulverized sugar on immediately, 
and take the paper by the ends nearest you, lift up and 
let the sugar run to the other side. Then take the ends 
farthest from you, and lift the paper up altogether, so 
the sugar falls oft. Put on the pan, and blow off any 
sugar that may be on the paper or pan. Bake in a 
pretty hot oven, until of a nice light brown color. Al- 
ways run out the lady fingers and bake as soon as pos- 
sible after the flour is mixed in, or they will crack on 
top and not look nice. When cool, turn over on the 
bench and wash over with a brush dipped in water. 
Spread with jelly and stick together. Always pick out 
two as near the same size as possible. Don't pile them 
high on a plate or tray. 

Lemon Cakes, 
lo lbs. white sugar, 1 lb. butter, 4 eggs, J pint water, 
3i lbs. flour, £ oz., light weight, carbonate of ammonia. 
Flavor pretty strong with oil of lemon. Stir the sugar 
and butter together a few minutes, then stir in the eggs, 
after which add the water and oil of lemon. Mix in 
the flour lightly, and roll out in long rolls about the 
thickness of a broomstick. Cut in pieces about the size 
of a walnut with the scraper, and roll lengthwise with 
the hand ; roll them so they will be thick in the middle 
and narrowing to a point at the ends. Throw on them 
coarse dry sifted sugar, press slightly, and lay on pans 
that have been slightly greased. Don't set close to- 
gether, as they spread a great deal. Keep the sugared 
side uppermost. Bake in a pretty hot oven, to a very 
light brown color, being careful that they will not get 
burnt black at the bottom. 



BREAD AND CAKE BAKING. 29 

Sponge Biscuit. 

One lb. white sugar, 1 doz. eggs, 1| lbs. flour, I oz., 
strong weight, carbonate of ammonia, oil of lemon to 
flavor. Beat the sugar and eggs together about the 
same as for sponge cake ; when beaten as described, add 
the carbonate of ammonia and oil of lemon, stir in well 
with the beater, after which mix in the flour, and drop 
out with a spoon on very slightly greased pans. Drop 
small and a good distance apart from each other. Bake 
in a rather cool oven, and as they are taken out of the 
oven cut them loose from the pans with a pallet knife. 
These are nice cakes, but they dry out soon, and there- 
fore should be baked very light. 

Cream Puffs. 

One lb. 2 oz. flour, 10 oz. best leaf lard, 1 qt. water ; 
let the water and lard come to a boil in a sauce pan. 
As soon as the lard is melted, which may be known by 
s tirring with a spatula (have the flour sieved and in a 
scoop ready to put in), and while the lard and water is 
boiling briskly, with the left hand set the pan on the 
edge of the stove, and with the right empty in the flour 
immediately, and stir right brisk for a few minutes with 
a spatula. Take off the stove and put in 3 eggs and a 
scant \ oz. carbonate of ammonia; stir well. It will re- 
quire about 20 eggs, putting in 3 at a time. Scrape the 
mixture down from the sides of the pan, and stir thor- 
oughly each time 3 eggs are put in. When 18 of the 
eggs are in, drop a medium heaped tablespoonful of the 
mixture on a pie plate and put in the oven. Should the 



30 BREAD AND CAKE BAKING. 

cake remain small and not raise nmeli, stir in more eggs. 
being careful not to get in too many, as in that case the 
cakes will run out flat. Drop on pans very slightly 
greased, a good distance apart, and bake in a hot oven 
(just before putting in bread). If not baked sufficient- 
ly, they will fall shortly after being taken from the oven 
When baked take a thin sharp knife and cut in at the 
side of the cake, about half way through. Hold the 
cake up sideways in the left hand, holding the top up 
with the thumb and finger, and put in a tablespoonful of 
custard with the right. They will not keep more than 
about a day in the summer when filled with custard. 

Custard for Cream Puffs. 

One-half gallon sweet milk, f lb. white sugar, 9 eggs, 
£ lb. corn starch or flour. Stir the sugar, eggs and corn 
starch together until smooth. As soon as the milk boils 
pour this in quickly, and set to the edge of the stove, 
stirring briskly with a paddle, to prevent burning, 
"When cool flavor with vanilla or lemon. 

Small Sponge Cake. 

One lb. white sugar, 1 . doz. eggs, 1 lb. 1 oz. flour, a 
few drops oil of lemon. Beat the sugar and eggs to- 
gether until when the beater is raised a little above the 
mixture, and run around, the mixture falling from the 
beater will lay on the top of the rest for a moment with- 
out sinking right away. Mix in the flour light but 
thoroughly. The moulds should be a little longer than 
wide, and hold about a tablespoonful. Bake in a medium 
hot oven. 



BREAD AND CAKE BAKING. 31 



Cup Cake. 

II lbs. white sugar, 1 lb. butter, 1 pint eggs, 1 pint 
sweet milk, 2| lbs. flour, the weight of one copper penny 
of soda and two of cream tartar. Put into round tin 
moulds holding about £ lb. each, and bake in a moder- 
ately cool oven. 

Brown Scotch Cake, No. i. 

Two lbs. brown sugar, 1 lb. butter, 4 eggs, 3 teaspoon 
soda., a very little water — about I gill — -i lbs. flour. 
Flavor strong with ground cinnamon. Mix and cut out 
rather thin with a square cutter. Don't roll out much 
of the mixture at a time, as it is short and rather hard 
to cut out, and don't set the cakes very close together on 
the pans. Grease the pans very slightly, and bake in a 
moderate oven to a nice brown color. 

Brown Scotch Cake, No. 2 

Two lbs. brown sugar, \ lb butter, 3 lbs. flour, a little 
ground cinnamon, enough molasses to make a rather stiff 
dough. Roll and cut out with a round cutter. Grease 
the pans slightly, and bake in a moderate oven. 

White Jumbles. 

One lb. 2 oz. white sugar, 10 oz. butter, 1 pint water 
or sweet milk (scant measure), a very little carbonate of 
ammonia, about a scant \ oz., 4 eggs, oil of lemon, 2\ 
lbs. flour. Stir the sugar and butter together a few 
minutes, then put in the eggs, 2 at a time, stirring them 
in well. Add the carbonate of ammonia, and oil of 



32 BREAD AND CAKE BAKING. 

lemon and water, stir a little and add the flour. Don't 
mix more than is necessary to get the flour mixed in, or 
they will be tough. Squeeze through a sack in the same 
manner as lady fingers, substituting a "jumble tube " 
instead of a plain one (a plain one will do). Form into 
large rings on pans that have been very slightly greased. 
If squeezed through a "jumble machine," about | lb. 
more flour should be added, and then make in long 
strips on the bench, previously dusting tho bench with 
flour. Cut in strips 4 or 5 inches long, and lay on the 
pans, forming rings. Bake in a hot oven, and slip 
another pan under each pan of jumbles before putting 
in the oven, to prevent them from burning. 

Brown Jumbles. 

Brown sugar 1$ lbs., lard f lb., 6 eggs, ? oz. carbon- 
ate of ammonia, 1 pint sweet milk, 3i lbs. flour, about ? 
oz. ground cinnamon. Stir the butter and sugar to- 
gether, add the eggs, 2 at a time, stirring well each time 
after they are put in ; then add the carbonate of am- 
monia, milk and cinnamon. Stir well and mix in the 
flour. Don't mix longer than is necessary to have it 
well mixed in. Sift a little granulated sugar on the 
bench, and press the mixture through a jumble machine 
on the sugar in long strips. Cut in pieces about 4 or 5 
inches long, forming rings, and set on slightly greased 
pans, keeping them a good distance apart, and keep the 
sugared side of the jumbles uppermost. Bake in a 
moderately hot oven. 



BREAD AND CAKE BAKING. 33 



White Scotch Cakes. 

li lbs. white sugar, 1 lb. butter, 4 eggs, a little over 
a gill sweet milk or water, i oz. carbonate of ammonia. 
2h lbs. flour, and a little oil of lemon to flavor. Stir the 
sugar and butter together, add the eggs, stir well, then 
the carbonate of ammonia, milk and oil of lemon, after 
which the flour. Mix and roll out thin, and cut out 
with a rather small round cutter. Don't roll out much 
of the mixture at a time, put on slightly greased pans, 
and bake in a cool oven. 

Wine Cake. 

Four lbs. pulverized sugar, 2 lbs. butter, 2 doz. eggs, 
2 oz. soda, 4 oz. cream tartar, 2 qts. sweet milk, 1 qt. 
water, as much flour as will make a soft dough. Mix as 
pound cake, but not stirring as much. Beat the flour 
in well, and flavor with oil of lemon, or leave out a little 
of the water, and substitute wine. Put in round moulds, 
holding about i or f of a pound of the mixture ; mod- 
erately cool oven. 

Molasses Cup Cake. 

One qt. N. 0. molasses, 1 doz. eggs, If qts. sweet milk, 
1 oz. soda, and 1 oz. carbonate of ammonia ; a little but- 
ter or lard may be added. Flavor with oil of lemon. 
Put in enough sieved flour to make a soft dough, being 
careful not to get it too stiff. Beat the flour in well, 
and bake in small scalloped moulds in a moderate oven. 



34 BREAD AND CAKE BAKING. 

Taylor Cake, No. i. 

One-half lb. brown sugar, | lb. butter, 6 eggs, 1 qt. 
New Orleans molasses, a scant pint of water, 2 oz. soda, 
about J oz. ground ginger, and ]- oz. ground allspice, 3£ 
lbs. flour. Stir the sugar and butter together for a few 
moments, then add the spices, molasses, water and soda. 
Stir well, and then put in the flour ; when well mixed 
in, put in the eggs, and stir the mixture right well, scrap- 
ing down from the sides of the bowl occasionally with the 
pallet knife. Drop on slightly greased pans, or in Patty 
pans, and bake in a moderate oven. Bake light, as they 
are easily burnt at the bottom. 

Taylor Cake, No. 2. 

Stir the sugar and butter, add the 60 eggs by degrees, 
adding 8 instead of 6, beating up well , then put in the 
molasses, spices, water and soda. Stir a little, and then 
put in the flour. Mix lightly. Bake as No. 1. 

Chocolate Sponge Drop. 

Make a mixture the same as for lady fingers, and 
squeeze through the "lady finger sack " on brown paper, 
making small round cakes ; but don't sieve sugar on 
them. Bake in a medium hot oven. When baked and 
cool, wet the paper with a brush dipped in water, and 
take off the cakes. Cut the cakes to one size with a 
cake cutter, or trim with a sharp knife. Lay two of 
them together, putting jelly between. Put in a small 
kettle 2 lbs. white sugar, i lb. cocoa, cut fine, and add 
I pint water ; boil to a thread, which may be known by 



BREAD AND CAKE BAKING. 35 

taking a little between the thumb and finger and pulling 
apart ; when a thread about an inch long can be drawn 
in this manner, it has boiled sufficient. Take from the 
fire, and with the spatula keep rubbing the mixture well 
against the sides of the kettle, until pretty thick, which 
will be in about five or ten minutes. Have the cakes 
and a few greased pans ready at hand, also a piece of 
wire bent in the shape of a pair of tongs. Throw in 
the cakes one at a time and take out with the wire, 
holding the cake against the wire with the left fore- 
finger. This should be done as soon as possible, as the 
chocolate will soon harden. Set on the greased pans, 
trim off any lumps of chocolate that may be hanging to 
the cakes, and set on a tray. Large cakes may be cov- 
ered with chocolate by first putting a plain border of 
icing around the cake, using a large tube, that is, in case 
the cake should be high in the middle, but if flat as 
jelly cake, spread out the chocolate immediately with a 
pallet knife. 

Jelly cakes covered with chocolate, and finely orna- 
mented, produce a fine effect. The chocolate that is left 
over may be used again by adding more cocoa and 
sugar ; but in using that which is left with fresh, it is 
best to put in about J lb. Fondant, after the sugar and 
cocoa are boiled to a thread, and before rubbing against 
the sides of the kettle. The quantity of sugar and 
chocolate herein mentioned is sufficient for a 1 lb. batch 
of the cakes. 

Jenny Lind Cakes. 

Take lady cake mixture and squeeze through a " lady 
finger sack " into small round cakes about the size of a 



36 BREAD AND CAKE BAKING. 

large hickory nut, on pans that have been slightly 
greased. Let them be a good distance apart. Lift the 
pan up about a foot or two and let it fall down flat on 
the table to flatten the cakes a little. Be careful to 
have pans that are smooth and even. Bake just before 
lady cake, as they require an oven a trifle hotter. When 
baked, the cakes should be nearly white, with a nice 
brown edge. When cool, make a star, ring, heart, or 
other design on each cake, with Meringue icing or orna- 
menting icing, and fill the space inside of the design 
with nice red or amber colored jelly ; squeeze the jelly 
through foolscap paper, making it cone-shaped Fill 
with jelly, and then cut off" the end. Be careful not to 
get the cakes baked too much. 

Jelly Roll. 

One-half lb. white sugar, 14 eggs, \ lb. flour. Beat 
the sugar and eggs together until stiff, mix in the flour, 
and spread on a sheet of brown paper that has been laid 
on a pan. Spread about \ or \ in. thick. Bake in a 
moderately hot oven. When baked, turn over on 
another piece of brown paper laid on the table, and 
wash over with a brush dipped in water, spread with 
jelly and roll up quick. It must be spread and rolled as 
quickly as possible after it is taken out of the oven. It 
the jelly is too thick, stir it so it will spread nicely. 

Molasses Pound Cake. 

One quart New Orleans molasses, 1 qt. milk or water, 

1 oz. soda, strong weight, 6 eggs, 6 oz. butter, 6 oz. lard, 

2 tablespoonfuls ginger and one of allspice, 4 lbs. flour. 



BREAD AND CAKE BAKING 37 

Have the butter a soft paste, stir in the eggs well, mash 
the soda and dissolve in the milk, put in the flour. 
Don't mix it more than is necessary to mix it in. Put 
in medium size pans, and bake in a cool oven. 

Rough and Readys. 

One-half lb. brown sugar, 2 lb. butter or lard, | pint 
molasses, 4 pint milk or water, light •> oz. soda, 1 table- 
spoon ground cinnamon, 1 teaspoon ground allspice, 4 
eggs, flour enough to make a dough that can be nicely 
rolled out, about 2 or 2 4 lbs. Dust a clean board very 
lightly with flour, cut out the cakes about 4 inch thick, 
and a long shape. Set closely together on the board, 
beat a few yolks of eggs with a little sweet milk or water, 
and with a brush dipped in this wash over 2 or 3 doz. 
of the cakes at a time. Throw them over on dry granu- 
lated sugar, and set on slightly greased pans ; bake in a 
moderate oven. If desired, about $ lb. flour less may 
be taken, using instead \ lb. scrap cakes. 

Ginger Snaps. 

One lb. brown sugar, 1 lb. butter or lard, 1 quart N. 
0. molasses, 1 pint water, 2 oz. soda, 4 oz. ginger. Mix 
and cat them out with a small cutter, about the size of 
a large copper cent ; or cut and roll in long round pieces 
a little thicker than a broom stick, cut in small pieces 
with the scraper, make them into round balls by rolling 
one in each hand in the same manner as light cakes. 
Set on pans far enough apart so they will not run 
together, and flatten each one with the palm of the hand. 
If they are desired extra hot, put in a little cayenne 
pepper. The pans should be greased lightly. Bake in 
a moderate oven. 4 



38 BREAD AND CAKE BAKING. 

Ginger S's. 

One lb. brown sugar, 1 lb. lard, 1 quart N. 0. mo- 
lasses, 1 oz. soda, j pint water, 3 oz. ginger, about 5 lbs. 
flour. Mix and cut in small pieces as described for gin- 
ger snaps. Roll each small piece lengthwise until a 
little thicker than a lead pencil, then form into shape 
something like a letter S, put on slightly greased pans, 
and bake in a moderate oven. 

Crullers. 

If lbs. white sugar, 10 eggs, k lb. butter, If pints 
sweet milk, good measure, 1 teaspoonful soda, 2 teaspoon- 
fuls cream tartar, 4f lbs. flour, a little oil of lemon to 
flavor with. Dissolve the soda in the milk. Have the 
butter soft. Mix the sugar, eggs, butter and oil of 
lemon together, stir in the soda and milk, then put in 
the flour, and sprinkle over it the cream of tartar. Mix 
and cut out in small narrow rings, about \ inch thick. 
Spread dry cloths on boards and lay the crullers on these, 
or lay them on boards that have been slightly dusted 
with flour. They should be fried in hot lard as soon as 
possible after being mixed and cut out. Have plenty 
of lard to fry them in. Turn them over with a stick. 
When done frying set the lard in a cool place, and before 
frying again set the vessel with the lard on the stove for 
a moment, and turn out the lard on a piece of paper 
laid on the bench or floor, Scrape off that which is 
black, clean out the vessel, and put in the lard again 
with more fresh lard. 



BREAD AND CAKE BAKING. 



3i* 



Scrap Cake. 

Three lbs. scrap (trimmings off jelly cakes, and various 
other kinds of cakes that will not sell, but are good yet, 
rolled and sieved), * gallon N. 0. molasses, 1 quart 
sweet milk, 1 oz. soda, h lb. butter, about 1 oz. ground 
ginger and ft oz. ground allspice, a few currants, and 
flour sufficient to make a medium stiff dough Mix 
and spread about H inches thick in a pan that has been 
right well greased. Bake in a cool oven, and when cool 
ice over with water icing. 

Citron Cake. 
Make a mixture for pound cakes as mentioned, and 
just before putting in the flour add ■} lb. citron, cut 
in fine pieces, and I lb. currants. Mix and bake as 
pound cake, in a square pan. When baked turn out 
on a tray, and when cold, ice and mark in slices. 

Currant Cake. 

Make the same as citron cake, but instead of the 
citron take currants, and bake in round moulds. When 
cool, ice and mark in slices. 

Ginger Cakes. 

One-half gallon N. 0. molasses, 1 pint water, 2J oz. 
soda, 4 oz. ginger, 71 lbs. flour. Mix light, cut about \ 
inch thick. Put on pans that have been slightly greased, 
and before putting in the oven wash over with a thin 
wash made of molasses and water. Bake in a hot oven. 

Sugar Cakes. 

One lb. white sugar, | lb. butter, 2 eggs, | pint water, 
i oz. carbonate of ammonia, oil of lemon to flavor. Mix,. 



40 BREAD AND CAKE BAKING. 

cut out in cakes about I inch thick, and bake in a hot 
oven. 

Macaroon Pyramid. 

For this it is necessary to have a round tin mould or 
form of a conical shape, wide at the bottom and narrowing 
to a point at the top ; have also a round flat ring cut 
out of a piece of tin, that can be put over the top of 
the mould and slipped half way or three-quarters down ; 
the mould can thus be used for a large or small pyramid, 
as desired. If the mould is a new one, scrub off well 
with hot water and soap, wipe dry, and when cool grease 
with a brush dipped in lard. Don't have the lard too 
hot, just soft enough so it can be applied with a brush ; 
grease the mould well. A macaroon pyramid looks best 
if the macaroons are uniform, about the size of a silver 
quarter, or a little larger. If some of them should be 
larger than others use them for the bottom of the pyra- 
mid. Pick out all the best that are wanted for the 
pyramid. . They should be firm on the bottom. If hol- 
low at the bottom or cracked much on top, the pyramid 
will be liable to break when lifting off the form. 

Take about 3 lbs. of white sugar, the brand known 
as " A," water enough to barely cover it, then put into 
a small copper or brass kettle, or a stew pan will answer; 
being careful to have the vessel used right clean. When 
it commences to boil, cover with a clean board or sheet 
of tin. Or after it commences to boil/wash down the 
sides of the kettle occasionally with a clean white rag 
dipped in a bowl of cold water, and wrung out a very 
little. Add while boiling 1 teaspoon cream tartar. 
When boiled to a crack it is done and should be taken 



BREAD AND CAKE BAKING. 41 

from the fire, and set into a larger vessel that has very 
little water in it, to prevent the sugar from coloring or 
scorching from the heat of the kettle. Now take a 
macaroon in the left hand and hold it against the bot- 
tom of the form, and take another in the right hand, 
dip the edge in the sugar (being careful not to burn the 
fingers) and stick it against the other macaroon. Keep 
on in this way until there is a row of macaroons around 
the form. Dip the macaroons close to the side of the 
kettle, where the sugar is the thickest. Now set more 
macaroons above this row, building around the same as 
the first row, but dipping the macaroon so it will stick 
to the row beneath as well as to the side. When three 
rows are built around in this way, loosen them by lifting 
up just a very little to see that it is loosened. If it is 
intended for a large pyramid, take a small stick, put a 
little more sugar between the rows before loosening, so 
it will be firm. This is only needed to be done with 
the three lower rows. When about half built loosen 
again, and also when about three-fourths built. Proceed 
in this way until within about two inches of the top of 
the form, making the top row even all round by taking 
pieces of macaroon or very small macaroons. Pour 
enough of the sugar on a marble slab or pan that has 
been greased, to make a small round cake, fasten this 
with some of the sugar on top of the pyramid after the 
pyramid has been lifted from the form. W 7 hen lifting 
off be careful not to strike the top against anything. If 
it will not loosen easily, light a small piece of newspaper 
and put under the form. Place a hand on each side of 
the pyramid and raise it up. If it does not come loose 
in this way, get an assistant to hold a 4 lb. weight on 



42 BREAD AND CAKE BAKING. 

top of the form to hold it firm until loosened, and be 
careful not to push against it when lifting. Try to have 
it set up as soon as possible, as the sugar will soon 
harden. If it is commencing to harden set on the edge 
of the stove to keep warm, or add about £ pint water, 
and boil to a crack as before. When the pyramid is set 
up it may be ornamented with ornamenting icing, and 
composition flowers, gilt, silvered and green leaves. 
Macaroon pyramids will not keep nice long in warm or 
damp weather, and are therefore mostly made in the 
fall or winter. 

Candy Ornaments for Macaroon Pyramid. 

Cut a design out of pasteboard according to your 
fancy. Grease a marble slab, and with a lead pencil 
mark off the design on the slab. Ornament over the 
lead pencil mark with ornamenting icing, using a plain 
coarse tube. Run inside of this sugar that has been 
boiled to a crack, using a small copper pot with a long- 
fine spout, or make a fancy design on the slab with the 
lead pencil, and run out boiled sugar with a spoon. As 
soon as the designs harden loosen with a pallet knife, 
being careful not to break them, or fasten to the pyra- 
mid orange slices that have been dipped in boiling sugar, 
first dipping in one end, letting it harden, and then the 
other. Be careful not to tear the fine skin around any 
of the slices. 

To Make an Egg Beater. 

Take some stout brass wire, and cut into lengths of 
about 2 feet, or as long as desired. Take 8 or 10 of 
these, and bend them in the shape wanted. Wrap the 



BREAD AND CAKE BAKING. 43 

part wanted for a handle tightly with stout cord. A 
stick of wood may be used for making the handle 
stronger, but if stout wire is used and wrapped well it 
will answer the purpose. If the beater is wanted for 
beating the whites of eggs alone, thinner wire may be 
used. 

Almond Puffs. 

The whites of 7 eggs, 1 lb. pulverized sugar, 2 oz. 
blanched almonds, dried, rolled, and passed through 
a sieve. Let off the whites into a clean round-bottomed 
copper kettle, or a tin bucket, beat with the beater until 
right stiff, occasionally adding a tablespoonful of the 
sugar while beating, then put in the sugar and almonds, 
and mix with a thin wooden spatula. Mix light, then 
pass through a gum sack made in the same manner as a 
lady finger sack, first slipping in a tin tube. Squeeze 
through this on pans that have been well cleaned and 
thickly greased. Put in a very cool oven. When they 
have a crust so they can be well handled take them off 
the pans and put on tin trays. 

Icing. 

Let off the whites of 8 eggs into a clean white bowl, 
or let them off into a cup one at a time and then empty 
into the bowl. Be careful not to get the least particle 
of yellow in the whites. Add a few drops of acetic acid 
to the whites of eggs, and as much ultramarine blue as 
will lay on the point of a penknife ; great care should 
be taken not to get in too much or the icing will be blue. 
Stir in enough pulverized sugar that has been passed 
through a fine 3ieve to make a thickish paste. Beat 



44 BREAD AND CAKE BAKING. 

this up by holding a spatula in each hand, having the 
bowl in the lap or standing on a bench or table, beat 
until right white and light, ,which will require brisk 
beating for 20 minutes. The icing should be just thick 
enough so that it can be spread with a pallet knife nice 
and smooth on a cake without running off the sides 
while the cake is drying. Spread the icing within about 
half an inch of the edge of the cake. Put in the 
proof oven, or dry inside the oven after the baking is 
done. Be careful that the icing don't get brown. As 
soon as the icing is dry enough to bear the weight of 
the ornamenting that may be put on, take the cake out. 
This amount of icing is sufficient to ice and ornament a 
good sized cake. If the icing is wanted for ornament- 
ing also it should be made of " lozenge sugar," which is 
fine like flour ; but for plain icing alone the common 
pulverized sugar will answer. Be careful to have the 
bowl, paddles, &c, right clean, and see that they are not 
greasy. 

To ice and ornament a small cake, it is best to make 
plain icing, and then give the cake one thick coating of 
icing, and add sufficient sugar to make the icing stiff 
enough for ornamenting. But for a large cake, as a 
wedding cake, give the cake a very thin coating of icing, 
allow this to dry, then put on a thick coating of icing 
and allow that to dry also ; beat up icing in a separate 
bowl for ornamenting the cake. This icing should be 
so that it will stand alone, and that the border will not 
slip off the cake after it is put on. 

To become a good ornamenter requires a great deal 
of practice ; and to become a first-class one a knowledge 
of drawing is necessary, although any one with a little 



BREAD AND CAKE BAKING. 45 

practice can ornament a cake so that it will look well. 
Take a piece of ornamenting paper, or writing paper 
will do, wrap it around the hand or fingers so as to form 
it into a conical shape, then holding in the hand so that 
it does not unwrap, cut off the pointed end with a scis- 
sors, and slip in an ornamenting tube at the top. Put 
in the icing, turn the paper down, and squeeze with the 
ball of the thumb. Ornamenting tubes are cut in differ- 
ent designs. Use a coarse tube for making a border 
around the cake, and a fine one for ornamenting inside 
of the border. Gilt, silvered, and various colored leaves 
can also be put on ; also a variety of ornaments. Before 
beginning to ice a cake always trim it neatly with a 
sharp knife, so that it will have a nice shape, or use a 
large grater. Clean off the crumbs well with a brush, 
and fill up the hole made by the spout of the mould by 
firmly fastening a hard sugar or other cake in it. Al- 
ways use white icing and white ornaments for decorating 
a wedding cake 

Water Icing. 

Take pulverized sugar and water, and make a rather 
thick paste, add a few drops oil of lemon, spread on the 
cake and set the cake in a warm place a few minutes to 
dry. 

Substitute for Whites of Eggs in Making 
Icing. 
Three ounces isinglass, i lb. white glue, 2 gallons 
water , boil this together and skim well. Put in after- 
wards I lb. burnt alum, which has previously been dis- 
solved in warm water. Keep in a cool place. Cakes 
iced with this should not be allowed to stand over a day 
or two, as the icing soon becomes very hard. 



46 BREAD AND CAKE BAKING. 

Soda Biscuit, No. i. 

Eight lbs. best flour, 1 lb. lard, \ oz. soda scant, \ oz. 
carbonate of ammonia, \ lb. cream tartar, \ gall, milk, 
about 1 pint water ; mix. Cut out thick and bake in 
a hot oven, leaving the oven door partly open ; add also 
a little salt to the flour, &c. 

Puff Paste. 

To make good puff paste, it is necessary to have the 
best of flour and good fresh butter. The butter should 
be pretty stiff, but not hard. If the butter is soft, put 
it in ice water two or three hours previous to making 
the paste. Take 2 lbs. flour, and 2 lbs. butter ; mix a 
small piece of the butter, about \ lb., with the flour, by 
rubbing it thoroughly between the palms of the hands 
until fine. Put in 1 pint ice water, or some that is right 
cold. Mix and work this well in a bowl, then roll out 
on the bench until about half an inch thick. Work the 
balance of the butter with the hands in a little cold 
water. Then work out the water by taking a little of 
the butter in the left hand, and slapping it with the 
palm of the right hand. Lay this butter evenly over 
the paste to within about 1 inch or \\ inch of the edge 
of the paste. Now fold from two sides and roll slightly, 
then from the opposite sides also. Lay a sheet of brown 
paper on a pan and put the paste on it. The pan should 
be large enough for the paste to lay in without doubling 
the paste. Set the pan on some broken ice, or on a 
large piece of ice, and cover it with another pan, and 
lay a few pieces of ice around on the top pan also. Let 
it remain this way half an hour, then roll it out, fold it 



BREAD AND CAKE BAKING. 47 

and roll again, being careful not to roll too much ; set 
on the ice again and let it remain twenty minutes, then 
roll again. Set on the ice again for fifteen minutes, roll 
again, and let remain on the ice for twenty minutes 
more, then roll oui, handling the paste as little as possi- 
ble with the hands. It should always be rolled in as 
cool a room as possible, and baked immediately after it 
is cut out. Bake in a moderately hot oven. 

Tarts. 

Roll out puff paste about I inch thick, cut out with 
a large round cutter, and with a small cutter press gently 
jn the middle of each one cut out. Cut out so as to 
have as little scrap as possible. When baked, press each 
tart down in the middle, and fill with cranberry sauce 
or apple marmalade. 

Pie Crust. 

Two lbs. flour, 1 lb. butter, a scant i pint water. The 
butter should be a stiff paste. Rub the butter and 
flour well together between the hands until fine, then 
pour the water over mixture. Ice water should be used 
in hot weather. Mix the water in as lightly as possible. 
Lard may be used in place of butter, but is not equal 
to it ; when lard is used, add a pinch of salt. If the 
butter is too salty, wash out in cold water. Have the 
pie plates greased. With the scraper cut some of the 
dough into pieces large enough for bottom crusts, roll a 
little, just enough to make them round. Flatten a little 
with the palm of the hand, Before rolling out, dust 
the bench with flour. Roll out a little crosswise, lift 
up the dough, dust the bench, turn the dough upside 



48 BREAD AND CAKE BAKING. 

down, and roll out lengthwise of the bench. Get it to 
a round flat shape with as little rolling as possible, as 
rolling it much will make it tough. Roll very little 
larger than the plate, so as not to have much scrap 
dough. Roll out about one-half of the dough for 
" bottoms." As soon as the bottom is rolled out for 
one pie put on the pie plate, lift up the pie plate about 
3 inches and let fall again a couple of times, don't press it 
down with the fingers. Make the bottom crust for pies 
a little thicker than the top crust. Have plain pie 
plates, don't get those with a groove pressed in them. 
When making some juicy fruit pie wash the rims of the 
pies before putting on the top crust with water. If the 
oven should be a little cold, and you wish the pies to 
have a nice color, wash over with a brush dipped in the 
beaten yolks of eggs and a very little water. 

Apple Pie. 

Pare tart apples and cut' fine. Fill up the pies, add 
white sugar to sweeten and a dust of ground cinnamon, 
or a little of the grated yellow of a lemon. Put a few 
tablespoonfuls water in each pie, also about \ oz. fresh 
butter. Don't pare the apples until ready to make the 
pies, as they turn black looking. If you prefer the 
apples stewed, put into a stew pan with just enough 
water to cover them, stew until soft, then mash, sweeten 
and flavor to taste. 

Cranberry Pie. 

Wash the berries and pick out all that are not fit. 
Put into a stew pan with barely enough water to cover 
them, stew until soft, pour into a crock and let them 



BREAD AND CAKE BAKING. 49 

cool. Then rub through a colander or sieve and sweeten, 
or sweeten while hot. The sugar should be sieved be- 
fore putting it in ; white sugar is best, although any- 
kind of common sugar may be used. Fill the pie with 
the fruit, roll out the dough, cut it in strips and lay 
diagonally across, previously wetting the rim of the pie 
with a little water. 

Mince Pie. 

Mince meat procured from the groceries is generally 
too thick, and should be thinned with the addition of 
sweet cider. The best mince meat is made of beef, suet, 
apples, brown sugar, seedless raisins, currants, the grated 
yelloio of lemons, a little citron, ground cinnamon, 
cloves and allspice, good sweet cider, and enough Port 
Wine to impart a good taste ; the beef, apples, &c, to 
be chopped fine and then all thoroughly mixed. 

Lemon Pies, No. i. 

Six good sized and fresh lemons, 3 lbs. white sugar, 6 
eggs, 1 pint milk, i lb. corn starch, 2 oz. fresh butter, a 
pinch of salt, and 3 qts. water ; put the sugar in a bowl, 
and grate on it the yellow of the lemons : don't use the 
white, rind or seeds, or the pies will be bitter. Also 
squeeze the juice of the lemons on the sugar. Set the 
milk on the stove to boil, beat the eggs and corn starch 
together, and when the milk boils put this in, stirring 
briskly ; then add the sugar and lemon juice. Be care- 
ful not to get it scorched. Put into a bowl to cool, and 
when cool fill the pies, cover and bake ; or make the cus- 
tard a little thicker, and fill the pies, not putting any 
crust on them. When baked, beat up some whites of 
5 



50 BREAD AND CAKE BAKING. 

eggs, add pulverized sugar, and spread this over the pies, 
and set in the oven to brown. 

Lemon Pies, No. 2. 

One good sized fresh lemon, 1 egg, i lb. white BUgar, 
2 heaping tablespoonfuls of flour, and 1 pint water ; 
grate the yellow of the lemon into a bowl, put in the 
flour, then the egg, add a very little water, and beat this 
smooth with a spatula. Then add the sugar and water, 
stir well, fill the pies pretty full, wet the rim of the pie 
before putting on the top crust, and cut a good many 
holes in the top crust. This makes a good pie, but it 
sometimes boils out considerable while baking. 

Cocoanut Custard Pie. 

Grate the cocoanuts, add a little melted butter, enough 
sweet milk to make a right soft batter, and sweeten to 
taste. Bake without a top crust. Allow 2 eggs for 
each pie. 

Pumpkin Custard Pie. 

Pare and remove the seeds from the pumpkin, cut in 
small pieces, and stew until soft ; put into a colander 
and allow all water to run off, then rub through the col- 
ander into a bowl. Add sugar to sweeten, some beaten 
eggs, about 1 for each pie, thin with boiled milk, flavor 
with ground allspice. Bake without a top crust. 



BREAD AND CAKE BAKING. 51 

FAMILY BAKING. 

It seems to me there is not the interest taken by 
mothers to instruct their daughters in baking and cook- 
ing that there should be. It is often the case that a 
mother who has several grown-up daughters does the 
bakiDg herself, and her daughters know very little about 
it. Ask her why she don't allow her daughters to do 
the baking, and she will probably tell you, " Oh, they 
have plenty of time yet to learn." It may be, and very 
often is, more convenient for families to buy their bread, 
but if every woman knew how to lake good bread, it 
would contribute much towards the health and happi- 
ness of all. None but those who have experienced it, 
know the mortification felt when the bread is bad after 
trying their best. There are a great number of women 
who can bake good bread, and I don't think they regret 
it, although it may not be considered a high-toned ac- 
complishment by some. I think the formation of 
Ladies' Baking and Cooking Societies would be a good 
idea. It would be profitable to all. Have a meeting, 
say once a month, each member donating a specimen of 
her baking, bread or cake, and various "cooked dishes," 
the recipes for making them to be printed, and a copy 
distributed to each member. The business of the meet- 
ing, as remarks, essays, &c:, on baking and cooking, 
could be concluded at an early hour in the evening, say 
by 9 o'clock, after which time a few hours could be agree- 
ably spent in company with relatives and friends, previ- 
ously inviting them to call, and having dancing, singing, 
or various social games, thus combining pleasure with 
profit. 



HZ BREAD AND CAKE BAKING. 

The recipes herein mentioned are most of them 
adapted to families, as well as hotels and bakeries. The 
ferment mentioned as made with stock yeast is the yeast 
generally sold to families by bakers, and is used by the 
bakers themselves. Every large-sized family obliged to 
do their own baking should have a brick oven built, 
and covered with a shed to protect it from rain. A 
brick oven large enough to meet the requirements of a 
large family can be built at a comparatively small cost. 
It is often the case that a woman does the baking in a 
rickety old stove. The reason a great many women fail 
to make good bread is because they allow the sponge to 
fall too much or the dough to raise too much. 

Ferment for Family Baking. 

Put a few potatoes on to boil, about 6 good sized ones ; 
put sufficient water on them, so that there will be plenty 
to scald a handful of flour ; when they have boiled soft, 
put into a clean crock that has been well scalded out the 
handful of flour, and pour enough scalding water to 
make a smooth paste. Take the potatoes out and mask 
them, and add them also. If you want a good quantity 
of ferment, then add the hot water also, but if not, only 
add sufficient to make the ferment about milkwarm, or 
nearly cold in hot weather, and put in a gill of family 
yeast, or 4 cakes of " National Dry Yeast," made at 
Seneca, N. Y., or some other equally as good. When 
set with dry yeast, it will require longer for the ferment 
to rise and fall than with family yeast. Set the ferment 
on a shelf near the ceiling, where it will keep moderate- 
ly warm, and where it will not be disturbed. Put it m 
a narrow crock. Make this in the evening, and set the 



BREAD AND CAKE BAKING. 53 

sponge the next morning, or if it has not fell yet, wait 
until evening before setting sponge. 

Setting Sponge and Making Dough. 

Strain the ferment into a wooden bowl or small 
doughtray, add one-fourth as much milkwarm water as* 
ferment, stir in sufficient sieved flour to make a rather 
stiff batter, let this set in a moderately warm place un- 
til the sponge has raised and Jell a very little, then add 
three-fourths as much milkwarm water as you set fer- 
ment and water for sponge. Make into dough, and al- 
low it to raise, which will take generally about one hour ; 
then make into loaves and bake. Have the room while 
the sponge and dough are raising comfortably warm, 
but not warm enough to make you feel uncomfortable. 
Be careful that the sponge don't get disturbed while it 
is raising. 

Family Yeast. 

Take 6 good sized potatoes, pare them and boil until 
soft, then mash them in a narrow 2-gallon crock, and 
put on them about 1 lb. flour. Boil 1 handful of hops 
in a gallon of water for 15 minutes, and strain this 
while boiling on the flour and potatoes, stirring thor- 
oughly until smooth. When about milkwarm, or near- 
ly cold in summer, add 1 gill of good family yeast, stir 
well, and set in a moderately warm place. When it has 
raised and fell about 1 inch, stir it well ; it is then ready 
for use. Set in a cool place ; use 1 gill of this to \ gal- 
lon milkwarm water, or cold water in summer, to set 
sponge. Set the crock in a tub of cold water to cool af- 
ter the flour is scalded, in summer. 



54 BREAD AND CAKE BAKING. 

Pan Cakes. 

Four heaping tablespoonfuls of flour, 4 eggs, a pinch 
of salt, sweet milk enough to make a soft batter ; stir 
this well, and have it thin and smooth. Put a little 
lard in a skillet, and when it is hot put enough of the 
batter to make a thin cake. Bake a nice light brown 
color on both sides. Serve while hot. 

Potato Cakes. 

Take raw potatoes, pare and grate them, put in a very 
little flour, put in 3 eggs to each \ gallon grated pota- 
toes, and a little salt. Fry in hot lard until a nice brown 
on both sides. A little sweet cream may be added to 
the mixture, if desired. Serve while hot. 



ICE CREAM. 

For making ice cream, the cream should be sweet and 
good. Fresh cream makes a much better quality of ice 
cream than some that has been kept three or four days- 
After having eaten a dish of cream made from old 
cream, there will be a sort of buttery coating on the 
tongue and roof of the mouth. This will not occur if 
the ice cream is made of fresh cream, unless the ice 
cream is beaten too much. Ice cream should be made 
and kept, if possible, in a cool, shady place. The tin 
cans, when empty, should be well scalded and rinsed 
out ; stand them up so the water will run out, then wipe 
thoroughly dry and lay on a shelf, keeping the lid off 



BREAD AND CAKE BAKING. 55 

until well aired, then put the lid on. The cans should 
be nicely arranged on shelves. When the " season " is 
over, grease the cans inside and out before putting away. 
In about a week or two before the season begins, get 
everything in readiness ; thoroughly clean the cans, have 
those that need mending taken away, be sure that none 
of them leak. See also that the tubs are in good con- 
dition and do not leak, and have good hoops, hinges and 
plugs. There are machines for breaking ice ; if you have 
none, get a large stamper made of hard wood, or small- 
er if made of iron ; have the ice cream tubs a little 
higher than the cans ; get some cheap blue paint, and 
give the tubs a coating or two every spring. There 
should be a good deal of space between the can and tub 
for the ice. Don't mash the ice too fine ; have a stout 
wooden box made of thick hard plank for breaking the 
ice in, and thoroughly put together, so that it will not 
come apart while breaking the ice. 

To each gallon of cream take 1£ lbs. white sugar and 
3 eggs. The eggs may be omitted, if desired. Beat up 
the eggs a little, pour on half the cream and put in the 
sugar ; strain this through a strainer into the ice cream 
can. There will be a little sugar left in the strainer, 
pour the rest of the cream on this and stir ; then put on 
the lid and pack ice around. Break up the ice, and 
sprinkle salt pretty thickly over it ; any kind of coarse 
salt will do. Mix the salt and ice thoroughly before 
putting it around the can, with a strong scoop or shovel ; 
after the ice is packed around the can, turn the can 
about 10 minutes, then scrape down the cream from the 
sides of the can with a pallet knife, and turn again, and 
so on, scraping down every 10 minutes until the cream 



56 BREAD AND CAKE BAKING. 

gets pretty stiff ; then let a little of the water out of the 
tub (have a plug at the bottom of the $ub with which to 
let off the water), and pack more salted ice around the 
can, beat up with a paddle for about 20 minutes, put in 
the flavor, beat about 10 minutes longer, scrape off the 
paddle lightly, and scrape the ice cream down from the 
sides of the can, so as to have it level. If not wanted 
right away, let all the water out of the tub, cover the 
can with salted ice. Ice cream is best when it stands 
packed about an hour after being made. 

One gallon of good cream will make 1§ gallons ice 
cream. If it is beaten more than this, it becomes but- 
tery. For flavoring with vanilla, use 2 good-sized vanil- 
la beans to 5 gallons ice cream, cut in small pieces and 
put into a tin can, pour on about f pint of water, let it boil 
until very little water remains in the can, but be careful 
not to burn it ; have a lid on the can while boiling it. 
Strain this when cool through a fine muslin rag into the 
ice cream. Put that which remains in the rag into a 
bottle, and pour enough alcohol on to cover it, then 
cork. This will make a good extract. Vanilla flavor- 
ing is generally preferred. Remember always to put 
salt on ice for making ice cream, and be sure that the 
tub does not leak. Some ice cream makers allow the 
cream to come to a boil before beginning to freeze it. 
Others use milk and scalded corn starch. Ice cream 
cans that have round iron bottoms (" Manigle's patent," 
I believe) are the best when turning by hand. 

This recipe is for making ice cream with the common 
can, hand or steam freezer. Remember that the ice 
cream should not be beaten until rather stiff. There 
are also porcelain cans and porcelain-lined cans for 



BREAD AND CAKE BAKING. 57 

keeping ice cream. Always attend to ice cream, so that 
it does not get soft, putting salted ice around it, and 
beating smooth with the paddle. Should it get soft and 
full of lumps, strain it and freeze as before. 

Strawberry Ice Cream. 

Take 1 qt. strawberries, mash them and put them in 
1 gallon of ice cream, and beat up thoroughly ; a little 
red coloring may be added, if it is desired to have it of 
a fine red color. Made in this way, no one will com- 
plain that the ice cream is not made with the fruit. Or, 
to 3 qts. good fresh cream add 2 lbs. sugar, stir it well, 
and then put in 1 qt. strawberry juice that has been ob- 
tained from "dead ripe" strawberries. Freeze in the 
usual way. 

Chocolate Ice Cream. 

Scrape down some cocoa, put into a clean pan with a 
little water, set on the stove or in the oven, and work 
with a spoon until smooth ; then strain through a sieve 
into the ice cream. Flavor to suit the taste. 

Lemon Ice Cream. 

Flavor with oil of lemon. 

Pine Apple Ice Cream. 

Cut up a pine apple into fine pieces, sprinkle sugar 
thickly over it, and mash it well with a wooden stamper; 
then strain into 1 gallon ice cream that has been made 
by using 2 lbs. of sugar to 1 gallon of cream. 



58 BREAD AND CAKE BAKING. 

Orange Water Ice. 

One doz. oranges, 1 gallon water; grate the yellow 
rind from 6 of the oranges, add a little of the grated 
rind, and strain it through a fine muslin cloth into the 
balance of the water ; add 2 lbs. sugar, and freeze the 
same as ice cream. It does not require to be beaten- 
like ice cream ; just stir with the paddle until smooth. 

Pine Apple Water Ice 

Is made in the same manner as the ice cream, using 
water instead of cream, and adding \ lb. more sugar. 

Gum Paste for a Pyramid. 

Take 4 oz. picked gum tragacanth, pour on about 1? 
pints water. Do this in the evening, and let it stand 
until the next morning ; then strain through a clean 
coarse cloth into a large bowl, add lozenge sugar until 
pretty thick, stir well with the spatula ; then put in 
more sugar until rather stiff. Throw out on a clean 
marble slab or table, and work with the hands. Tie up 
a little corn starch in a clean white rag, and dust the 
.slab or bench with this. This paste may be colored to 
-suit the fancy. Roll out with the rolling pin, and cut 
after any desired pattern. Put in a warm place to dry. 
Then set together and ornament with icing ; a very nice 
ornament can thus be made for the supper table or show 
window. This quantity is sufficient to make a very 
large pyramid, and will keep a long time if put in a 
crock and covered tightly. Keep in a cool place. 
When it is desired to keep it, put sufficient sugar into 
the strained gum to make it pretty thick, but not stiff ; 



BREAD AND CAKE BAKING. 59 

then when wanted for use, a little may be taken out, 
and more sugar worked in until stiff enough. 

Red " Sugar Sand." 

Take clean granulated sugar, and put into a bowl, 
add some carmine that has been dissolved in a little alco- 
hol, or use a little prepared cochineal. Rub the sugar 
between the hands, and a fine red or pink color may be 
obtained in this way. Set in a warm place, and while 
drying rub between the hands occasionally, so it will not 
form into lumps. 

Any color of " sugar sand " may be made in this 
manner by using colors that are not poisonous, always 
being careful to dry on a shady place with a very mod- 
erate heat. 

To Open Cocoanuts. 

Have a hard wooden block ; it should have a hollow, 
so the cocoanut will lay in a little. Take a sharp hatchet, 
and with the corner chip off a piece of the shell at the 
ends where the holes are, when the balance of the shell 
may be easily taken off by chipping off in small pieces. 
Turn the nut occasionally while chipping off. Then 
wash the hands clean and pare off the fine skin with a 
sharp knife or " spoke shave." 

To Prevent Windows Being Frosted. 

Wash with brandy or alcohol. 

Taffy. 

Take 1 gal. N. 0. molasses, 2 J lbs. white sugar, £ lb. 
fresh butter ; boil, and when it gets thick, stir to pre- 



60 BREAD AND CAKE BAKING. 

vent burning. Boil to a crack, which may be known by 
taking out a little on the end of the stick, previously 
dipping the end of the stick in water, then dip in right 
cold water again. If it cracks while attempting to 
squeeze it in the hand, it has boiled sufficient. Pour 
this upon a marble slab that has been previously cleaned 
and slightly greased. There should be square iron or 
steel rods laid around the edges, to prevent the mass 
running off the slab. Do not handle it until the edges 
of the mass commence to harden ; then with both hands 
lay each side of the taffy to the middle of the mass. 
Let it remain in this manner until it is cool enough to 
be handled ; then pull it until light. Have a little flour 
at hand, and flour the hands to prevent the mass from 
sticking. Pull the taffy on a large iron hook fastened 
well to a post, and known as a " candy hook ;" grease 
the hook very lightly. If the mass is handled or stirred 
much before it is ready to pull, it is liable to " grain. ' ; 
When ready to pull, do so briskly for a short time. If 
it should appear to " fall to pieces " when put on the 
hook, the slab has been greased too heavy. In this case 
keep pulling the mass for a short time, no difference if 
it does appear to be rotten, and it will be all right. If 
the taffy is intended to be made into sticks, boil until 
the mass will not stick to the teeth while chewing. If 
it is desired to have it striped, let a little of the mass lie 
on the slab until the others are pulled, roll that which has 
been pulled to a short stick, and lay the other on this 
in long strips, an even distance apart. Now take hold 
of one end of the roll with the right hand, and pull it 
out lengthwise until the desired thickness is obtained, 
then pinch or cut it off, twist the stick a little and roll 



BREAD AND CAKE BAKING. 61 

until round, and so continue on with the rest, rolling 
those that have been pulled first, to keep them in a 
round shape; sprinkle a little pulverized sugar on the 
bench before rolling out ; for a small quantity a pan 
may be used instead of a marble slab, when the slab is 
not to be had. This taffy will not keep well in summer. 

Apple Jelly. 

• Take tart apples, wash them clean, and cut each apple 
in three or four pieces ; put them into a kettle with only 
sufficient water to cover them. When they have boiled 
right soft, throw them into a close willow basket, and 

• allow the juice to drain through into a clean tub or other 
vessel. Boil the apples in the evening, and let them 
drain through until next morning. To each quart of 
juice take 1$ lbs. best white sugar, put into a clean cop- 
per or porcelain-lined kettle, and boil until it jellies, 
which may be known by putting a little in a saucer and 
setting on ice or cold water. While boiling, skim 
the jelly with a skimmer. It may also be colored a 
brilliant red or yellow. 

A great amount of the jelly now sold in tumblers for 
currant, raspberry, quince, orange, &c, is nothing but 
apple jelly colored and flavored with the various ex- 
tracts. 

Currant Jelly. 

Take currants that are-right ripe; to each pint of juice 
use 1 lb. best white sugar, boil briskly, and skim while 
boiling. It should not boil longer than about twenty 
minutes, or it will become stringy. Wash the kettle 
out clean before boiling again. When making jellies be 
carefal not to allow them to boil over. If not red 



62 BREAD AND CAKE BAKING. 

enough, aniline coloring may be used, but care should be 
taken not to use too much, as it is poisonous. 

Virgin Yeast, No. i. 

Fill a clean candy jar half full of stock yeast, put it 
on a shelf near the ceiling where it is moderately warm, 
and where it will not be disturbed, cover air tight and 
allow it to stand three days, when it is ready for use. 
(Put into the jar just after the malt is put in and before 
the stock yeast is in.) 

Virgin Yeast, No. 2. 

Two oz. hops, 1$ lbs. flour, 11 gall, water; let the 
hops boil in the water fifteen minutes ; scald the flour 
with some of the hop water and make a soft, smooth 
paste, stirring it well, then strain on the balance of the 
hop water : when milkwarm put in a heaping tablespoon- 
ful of salt and 1 of brown sugar ; stir well ; put in a 
crock, set in a moderately warm place and allow it to set 
three days. Boil 2 lbs. pared potatoes, mash and add 
them, and \et stand another day. 

Aniline Coloring. 

Put aniline in alcohol, shake well, and allow it to 
stand a few days. Care should be taken in using this, 
as it is poisonous. 

Yellow Coloring. 

Mix gamboge with a little water in a saucer. This 
is also said tb be poisonous, but when used in small 
quantities will do no harm. 

Prepared colors made especially for bakers and con- 



BREAD AND CAKE BAKING. 63 

fectioners, are generally to be had in a confectioners' 
furnishing store. 

Macaroons. 

Two lbs. almonds that have been blanched and dried, 
4 lbs. dry white sugar, about 23 whites of eggs. Rub 
the almonds and whites of eggs in a stone mortar, then 
work in the sugar well, run out on brown paper laid on 
a pan and bake in a very cool oven. 

Small Charlotte Russe. 

Beat up a pound mixture as mentioned for sponge 
cakes. Spread about J or £ thick on a sheet of brown 
paper laid on a pan, bake it light ; when cool cut out, 
and line small tin cups with this, and join with icing. 
Allow it to dry in the cups, then take out and fill with 
whipped cream. Have the best of cream ; put it into 
a tin bucket, and set the bucket on some broken ice, 
putting a little salt on the ice first, and stirring it well. 
Beat up the cream with the egg beater, and add sufficient 
pulverized sugar to sweeten. Flavor with extract of 
vanilla. This should be made shortly before it is 
wanted. 



It is my purpose at some future time to enlarge this 
work. I would therefore be thankful to any person dis- 
posed to give me useful information in regard to baking, 
&c. Respectfully, 

The Author; 



IND EX. 



PAGE. 

Almond Puffs 43 

Aniline Coloring 61 

Apple Cake 17 

Apple Pie 48 

Apple Jelly 61 

Articles and Utensils — where to procure 19 

Bakeshop, the 7 

Baking with Fleischmann's Compressed Yeast 18 

Bread 8 

Brown Scotch, No. 1 31 

Brown Scotch, No. 2 31 

Brown Jumbles 32 

Buns 15 

Candy Ornaments, for Macaroon Pyramid 42 

Chocolate Sponge Drop 34 

Chocolate Ice Cream 57 

Cinnamon Cake 16 

Citron Cake 39 

Cocoanut Custard Pie 50 

Cranberry Pie 48 

Cream Puffs 29 

Crullers 38 

Cup Cake 31 

Currant Cake 39 

Currant Jelly 61 

Custard for Cream Puffs 30 

Doughnuts 17 

Drop Cake 26 



INDEX. b5 

PAOE. 

Family Baking 51 

Family Yeast 53 

Ferment 11 

Ferment, without Stock Yeast 18 

Ferment for Family Baking 52 

French Bread 14 

FruitCake 23 

Ginger Cakes 39 

Ginger Snaps 37 

Ginger S's 38 

Graham Bread 14 

Gum Paste for a Pyramid 58 

Hints on Making Cakes 19 

Ice Cream 54 

Icing 43 

Jelly Cake 26 

Jelly Koll 36 

Jenny Lind Cakes 35 

Lady Cake 22 

Lady Fingers 27 

Large Sponge Cake 26 

Lemon Ice Cream 57 

Lemon Pie, 2sTo. 1 49 

Lemon Pie, No. 2 50 

Lemon Cake 28 

Macaroons 63 

Macaroon Pyramid 40 

Making Dough 12 

Making Dough, Family Baking , 53 

Mince Pie .......49 

Molasses Cup Cake , ..;:......... .33 



6f> INDEX. 

PAGE. 

Molasses Pound Cake , 36 

Mountai n Cake 23 

Orange Water Ice 58 

Pan Cakes 54 

Paris Cakes 25 

Pie Crust 47 

Pine Apple Ice Cream 57 

Pine Apple "Water Ice 58 

Potato Cake 54 

Pound Cake 21 

Puff Paste 40 

Pumpki n Custard Pie 50 

Red "Sugar Sand" 59 

Remarks 5 

Rolls 16 

Rough and Ready s 37 

Rusks or Light Cakes 15 

Rye Bread 13 

Scrap Cake 39 

Setting Sponge 53 

Small Charlotte Russe 63 

Small Sponge Cake 30 

Soda Biscuit, No. 1 46 

Strawberry Ice Cream 57 

Stock Yeast..... 9 

Sponge Biscuit 29 

Sugar Cake 39 

Substitute for Whites of Eggs in making Icing 45 

Taffy 59 

Tarts 47 

Taylor Cakes, No. 1 34 



INDEX. 67 

PAGE. 

Taylor Cakes, No. 2 34 

To Open Cocoanuts 59 

To Prevent Windows being Frosted 59 

To Set Sponge U 

To Make an Egg Beater ' 42 

Twist 15 

Virgin Yeast, No. 1 61 

Virgin Yeast, No. 2 61 

"Wash to impart a Gloss to Buns, Kolls, &c 17 

Water Icing 45 

White Jumbles 31 

White Scotch Cakes .33 

Wine Cake 33 

Yellow Coloring ,...61 



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